Get ready to treat your taste buds to something extraordinary with our Pistachio Chicken! This delicious dish is made with tender chicken breasts that are coated in a creamy sauce made with pistachios, mint and a perfect blend of spices. Sprinkle with chopped pistachios for an extra crunch! The...
Ingredients
- 1kgChicken (curry cut/boneless cut into 2inch pieces)
- 3 1/2cupWater (divided)
For Onion Paste
- 2cupWater
- 4Onions (3-4 medium-sized) (diced)
For Pistachio Paste
- 3/4cupPistachios
- 3Green Chillies
- 1/2cupGreen Coriander
- 1/2cupMint Leaves
For Gravy
- 1/2cupOil/Ghee
- 3/4cupCurd
- 1tbspGinger Garlic Paste
- 1tspWhite Pepper
- 1/2tspBlack Pepper Powder (optional)
- 1tbspCoriander Powder
- 1/2tspGaram Masala
- 3tbspThickened Cream
- 3/4tbspSalt
For Garnishing
- 1tbspPistachios (Chopped) (Optional)
- 2tbspGreen Coriander (Chopped)
How to make Pistachio Chicken
Wash the chicken pieces and drain the excess water.
For Onion Paste
Boil water in a saucepan on high flame.
Reduce the heat to medium and add diced onions. Boil for 7-8 minutes or until the onions are translucent.
Strain and save the leftover water from the onions.
Let the onions cool. Transfer the onions to a mixer to make a smooth paste by adding 2 tbsp of water leftover from the previous step.
For Pistachio Paste
Soak pistachios in a bowl of hot water for 5 minutes.
Strain the water and place the pistachios on a kitchen towel or a dry cloth. Rub them to de-skin them, or can peel them with your hands.
Transfer pistachios into a blender. Add green coriander, mint leaves, green chillies, and 2 tbsp leftover onion water to make a smooth paste, and keep it aside.
For Gravy
Heat oil in a heavy-bottomed karahi/deep pot on medium to high heat.
Add the onion paste and cook for 3-4 minutes (DO NOT BROWN). Keep stirring at intervals.
Add ginger garlic paste and cook for a minute.
Add coriander powder and pepper powder and mix well.
Reduce the flame from low to medium and add whisked curd to the pot. Constantly keep stirring for 3-4 mins till oil releases to the surface.
Now add the pistachio puree and half a cup of water and cook for 3-4 minutes.
Add chicken and salt to the gravy. Mix well on high flame for 4-5 minutes.
Add a cup of water and mix. Bring to a boil. Lower the heat to medium and cover the pot.
Cook for 25-30 minutes or until the chicken is done. Stir occasionally.
Now add thickened cream to the pot. Stir and cook for another minute.
Add garam masala and gently stir.
Check the seasoning and consistency of the gravy. If gravy is thick, you can add water (as required for consistency) and cook for 3-4 minutes on medium flame.
Turn off the flame and let it rest for a few minutes.
Garnish with chopped pistachios and green coriander.
Serve hot with roti, paratha or naan.
Tips & Tricks
I have used chicken with bones for this recipe. You can make it with boneless chicken. It will take lesser time to cook.
Chicken pieces should be at room temperature before cooking.
You can easily substitute store-bought ginger-garlic paste with fresh chopped ginger and chopped garlic.
Cooking in ghee gives the curry a richer taste.
Salt and chillies seasoning can be added as per taste.
Always recommended using fresh pistachios for better flavour.
Reviews
ethan2005
Leena Kohli
(@leenakohli)
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